Lemony Vegetable and Polenta Skillet

Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.

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  • 1 1/2 cups fresh or frozen corn kernels, divided
  • 1 1/4 tsp. cornstarch
  • 1 large crookneck squash, cut into 1/2 inch cubes (2 1/2 cups)
  • 2 cups small sugar snap peas
  • 1 Tbs. butter or margarine
  • 12 oz. prepared polenta, cut into 1/2 inch cubes
  • 1 cup small grape tomatoes
  • 1/2 cup packed grated Parmesan cheese (1 1/2 oz.)
  • 2 Tbs. lemon juice
  • 1/3 cup chopped fresh basil


1 Blend ½ cup corn, cornstarch, and ½ cup water in blender or food processor 1 to 2 minutes, or until smooth, scraping down sides of blender as needed.

2 Coat medium skillet with cooking spray. Add crookneck squash in even layer. Top with remaining 1 cup corn, then peas and butter (do not toss to blend). Pour in ¼ cup water, and bring to boil over medium-high heat. Cover, and cook 5 minutes, or until squash is just tender.

3 Add polenta, tomatoes, cheese, lemon juice, and corn sauce from blender. Toss gently and cook 1½ minutes, or until sauce thickens. Season with salt and pepper, if desired. Mix in basil.

Nutrition Information

  • Calories 214
  • Carbohydrate Content 32 g
  • Cholesterol Content 17 mg
  • Fat Content 7 g
  • Fiber Content 4 g
  • Protein Content 9 g
  • Saturated Fat Content 4 g
  • Sodium Content 486 mg
  • Sugar Content 8 g